Best Creamy Roasted Tomato and Garlic Ricotta Pasta
This creamy Roasted Tomato and Garlic Ricotta Pasta is the ultimate comfort food, ready in just 30 minutes. After making this many times, I discovered the trick to the perfect creamy sauce is roasting the tomatoes and garlic together. It’s so much better than takeout and my family begs for this recipe. If you love recipes like this, you’ll also enjoy Easy Baked Ham and Cheese Croissants and Crockpot Cajun Butter Chicken.
Why This Best Creamy Roasted Tomato and Garlic Ricotta Pasta Is Pure Comfort
- Creamy, rich tomato sauce
- Garlic-infused ricotta adds a unique twist
- Ready in just 30 minutes
- Better than takeout and freezer-friendly
What You'll Need for Best Creamy Roasted Tomato and Garlic Ricotta Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs cherry tomatoes
- 4 cloves garlic
- 1 cup ricotta cheese
- 8 oz pasta
- Salt
- Pepper
- Red pepper flakes
- Olive oil
- Fresh basil
- Optional: Parmesan cheese
- Optional: Balsamic glaze
📝 Ingredient Notes
- ricotta cheese: Use whole milk ricotta for the creamiest sauce.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in blending the sauce → See on Amazon
- Baking sheet — Ensures even roasting of tomatoes and garlic → See on Amazon
How to Make Best Creamy Roasted Tomato and Garlic Ricotta Pasta
- Roast tomatoes and garlic: Toss tomatoes and garlic cloves with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Blend sauce: Blend roasted tomatoes, garlic, ricotta, salt, and red pepper flakes until smooth. Add pasta water as needed to reach desired consistency.
- Combine: Toss cooked pasta with the sauce. Add more pasta water if needed. Top with fresh basil, Parmesan, and a drizzle of balsamic glaze.
Cook's Tips for Perfect Best Creamy Roasted Tomato and Garlic Ricotta Pasta
- : For a smoother sauce, blend the ingredients until completely smooth.
- Common mistake and fix: If your sauce is too thick, add more pasta water until it reaches your desired consistency.
- : For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
- : To make this recipe vegetarian, use vegetable broth instead of pasta water.
Storing & Reheating Best Creamy Roasted Tomato and Garlic Ricotta Pasta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The roasted tomato and garlic mixture can be made up to 2 days ahead. Store in the fridge and reheat before blending with the pasta water.
Freezing Best Creamy Roasted Tomato and Garlic Ricotta Pasta
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a richer flavor, use homemade chicken broth instead of pasta water.
- Best substitution: Substitute cherry tomatoes with grape tomatoes or diced canned tomatoes.
- Make-ahead: Prepare the roasted tomato and garlic mixture up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, simmer it on the stove for a few minutes to reduce and thicken.
Want to level up this recipe?
High-quality blender — Ensures a smooth, creamy sauce with no lumps → Check price on Amazon
Best Creamy Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Main Ingredients
- 2 lbs cherry tomatoes
- 4 cloves garlic
- 1 cup ricotta cheese
- 8 oz pasta
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Olive oil
- Fresh basil
Optional Toppings
- Parmesan cheese
- Balsamic glaze
Instructions
- Roast tomatoes and garlic: Toss tomatoes and garlic cloves with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
- Cook pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Blend sauce: Blend roasted tomatoes, garlic, ricotta, salt, and red pepper flakes until smooth. Add pasta water as needed to reach desired consistency.
- Combine: Toss cooked pasta with the sauce. Add more pasta water if needed. Top with fresh basil, Parmesan, and a drizzle of balsamic glaze.
Notes
- Chef tip: For a richer flavor, use homemade chicken broth instead of pasta water.
- Best substitution: Substitute cherry tomatoes with grape tomatoes or diced canned tomatoes.
- Make-ahead: Prepare the roasted tomato and garlic mixture up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, simmer it on the stove for a few minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The roasted tomato and garlic mixture can be made up to 2 days ahead. Store in the fridge and reheat before blending with the pasta water.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 15g
- Carbs: 60g
- Fiber: 5g
- Sugar: 10g
- Sodium: 800mg
- Cholesterol: 60mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Creamy Roasted Tomato and Garlic Ricotta Pasta FAQs
Yes, you can prepare the roasted tomato and garlic mixture up to 2 days ahead. Store in the fridge and reheat before blending with the pasta water.
If your sauce is too thick, add more pasta water until it reaches your desired consistency. If it's still too thick, you can simmer it on the stove for a few minutes to reduce and thicken.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Use vegetable broth instead of pasta water to make this recipe vegetarian.
While you can roast the tomatoes and garlic in the air fryer, the pasta is best cooked on the stove. You can toss the cooked pasta with the sauce in the air fryer for a few minutes to combine and heat, but be careful not to overcook the pasta.
A Warm Final Note
I can’t wait for you to try Best Creamy Roasted Tomato and Garlic Ricotta Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
